Vegan Marshmallow Cheesecake

This is a bit of a deviation from my usually tutti fruity style.  Why the detour?  Well Chocolate Covered Katie inspired me with her question of the day a few weeks ago: “What would be your dream cheesecake flavor?” Instantly marshmallow cheesecake came into my mind.  I made it, and then I tasted it, and it was so amazing it felt wrong to keep it a secret.  So I am sharing with you this very sticky and sweet indulgence.

It’s not raw, but it is vegan.  And it is really easy to make…like 3 ingredients + a crust easy.  And no baking is required. Oh and it’s addictive too.

When I became vegan it wasn’t cheese or butter or ice-cream that I missed the most.  It was gelatin-based things like jello and gummies and marshmallows.  Luckily Dandies has vegans covered on the marshmallow thing.  I haven’t yet figured out how to make a raw marshmallow, but don’t think I haven’t tried…and will keep trying.

Marshmallow Cheesecake

Makes one 6″ cheesecake

Crust

1 1/2 cup rolled oats

3 tbsp agave

1 1/2 tbsp coconut oil (warmed to a liquid)

1/4 tsp salt

Filling

2 cups vegan marshmallows (about 24 large)

1 package silken tofu (12 oz)

3 tbsp coconut oil (warmed to a liquid)

  1. Process the oats in the food processor until they are in crumb-sized pieces.  Add the remaining ingredients for the crust, and process until combined.  It should be moist and stick together when squeezed.
  2. Press the crust into a 6″ springform pan.  Refrigerate.
  3. Melt the marshmallows in the microwave.  Keep an eye on them because they will puff up and over the top of the bowl.  Just stop and give them a stir so they deflate.
  4. Process the silken tofu in the food processor until smooth.
  5. Add the melted marshmallows and coconut oil to the food processor, and process until smooth.
  6. Pour on top of the crust and refrigerate overnight.
  7. Run a dull knife around the edge of the pan to loosen it before releasing the spring.  Slice and eat.

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